Southern heritage recipe for Sweet Potato Casserole with pecan streusel topping. Always on our Thanksgiving table but great for any festive occasion.
Soon we'll all be enjoying one of the most festive days of the year - Thanksgiving! Honestly, Thanksgiving is my favorite holiday.
There's none of the gift buying and giving pressure that there is for Christmas, the decorations are beautiful without being so over the top, and the whole day is all about food! Even more than that, the idea of setting aside a day on which to just be "thankful" is humbling.
We may grumble about our situation sometimes, we may look at what others have accomplished with just a tinge of "wishfulness," but if we truly look around we'll find so much for which we should give thanks.
I was planning my Thanksgiving menu a few days ago and, as usual, it included my classic southern Sweet Potato Casserole. Oh my. It just wouldn't be Thanksgiving here without sweet potatoes in some form or fashion and this casserole just happens to be my favorite.
This is pretty much the same the recipe that my mother has served for years. Some folks like theirs topped with marshmallows and some with this pecan and brown sugar mixture. I like both!
Southern heritage recipe for Sweet Potato Casserole with pecan streusel topping. Always on our Thanksgiving table but great for any festive occasion. Click To Tweet
How to Make Sweet Potato Casserole with Pecan Topping:
Place the sweet potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender. Remove the sweet potatoes from the water and allow them to cool enough to handle. I slice them open to facilitate the cooling process.
While the sweet potatoes cook, preheat the oven to 350 degrees and generously butter a baking dish.
Peel the sweet potatoes, place them in a mixing bowl and mash. To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. (Note: if your sweet potatoes are still quite warm, wait until you've beaten them for a minute or so before you add the egg. This will help keep the egg from cooking in the heat of the sweet potatoes.)
Spread the sweet potato mixture into the prepared baking dish.
In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
Bake for 30 minutes. Makes 4 servings. Easily doubles to serve a larger crowd.
Enjoy!
More Southern Side Dishes on Never Enough Thyme:
sweet potato recipes from Other Bloggers:
- Dad's Sweet Potato Pie from Joy the Baker
- Baked Sweet Potato Fries from Inspired Taste
- Scalloped Sweet Potatoes from Taste and Tell
- Bourbon Mashed Sweet Potatoes from Simply Recipes
- Apple Bacon Stuffed Sweet Potatoes from How Sweet It Is
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Sweet Potato Casserole
Ingredients
- 3 medium sweet potatoes
- ¼ cup softened butter
- ¼ cup light brown sugar
- ¼ cup milk
- 1 egg
- ½ tsp. vanilla
For the topping:
- ¼ cup light brown sugar
- ¼ cup chopped pecans
- 1 tblsp. all-purpose flour
- 1 tblsp. softened butter
Instructions
- Place the potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender. Remove the potatoes from the water and allow them to cool enough to handle. Peel the potatoes, place in a mixing bowl and mash.
- Preheat the oven to 350 degrees. Generously butter a baking dish.
- To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. Spread into the prepared baking dish.
- In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
- Bake for 30 minutes.
- Easily doubled to serve a larger crowd.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Michelle
If I were to use canned sweet potatoes, how many should I use? I don't have time to prepare them with fresh... plus I need to make enough for 12+ people. should I triple everything?